Spanish · Brunch
Scrambled Eggs with Salt Cod and Peppers
Flaked salt cod folded into softly scrambled eggs with sautéed red and green bell peppers, onion, garlic and smoked paprika, finished with olive oil and fresh parsley. The cod is soaked and poached first for mild salinity. Served warm, this rustic Spanish plate suits a quiet weekday meal.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
438Calories
42.1gProtein
24.8gFat
13.2gCarbs
3.8gSugar
2.4gFiber
1520mgSodium
564mgChol
5.5gSat Fat
750mgPotassium
135mgCalcium
4.1mgIron
4.8mcgVitamin B12
62mgVitamin C
gluten-free
low-carb
protein-rich
low-calorie
mediterranean
hidden-gems
weekend-brunch
gluten-free
Instructions
1
Prep
Soak salt cod in cold water, changing water two to three times over 8 hours refrigerated until mildly salty when tasted.
2
Poach
Simmer desalted cod in water over medium heat for 5 minutes until it flakes easily, then drain, cool and flake into bite-sized pieces.
3
Sauté
Heat olive oil in a nonstick skillet over medium heat and cook onion and bell peppers 6 to 8 minutes until softened and lightly browned.
4
Bloom
Add garlic and smoked paprika and cook over medium heat 30 seconds until garlic fragrance fades and paprika darkens in oil.
5
Build
Add flaked cod to skillet and toss with peppers over medium heat 1 minute until warmed through.
6
Whisk
Whisk eggs in a bowl with black pepper until just combined.
7
Scramble
Pour eggs into skillet over low heat and stir gently and continuously for 2 to 3 minutes until soft curds form.
8
Plate
Slide scrambled eggs onto a plate, scatter with parsley and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, desalted and poached salt cod
- 66 large eggs
- 11 red bell pepper
- 11 green bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 3 tbsp3 tbsp olive oil
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp parsley
- 2 pinch2 pinch black pepper
